Rich Yeast Doughs

4. When is osmotolerant yeast used?
5. When should Danish pastries and many sweet dough products should be glazed with a clear or apricot glaze?
8. What is frangipane made from?
9. What is the preferred fat for roll-in dough?
11. What is rolled into rolled-in dough?
14. What Italian rich sweet dough contains raisins, almonds, nutmeg, rum, orange, and lemon?
15. Name one product that has Cinnamon sugar, streusel topping, almond filling, and clear glaze.
16. A rich, crescent-shaped roll made from a rolled-in dough that is low in sugar.
17. A yeast roll rich in butter and eggs but relatively low in sugar, often made up with a little round topknot and baked in flaring, fluted tins.
18. What is created when many layers of fat are sandwiched between many layers of dough in rolled-in dough?
20. What are three main differences between rich doughs and lean doughs?
22. What is one name for a dough when you enclose fat in rich dough and then roll and fold the dough?

1. What is the mixing method for most rich doughs and why?
2. What temperature is sweet dough proofed below?
3. Why is it important not to overmix rolled-in doughs?
6. A sweet yeast roll soaked in rum-flavored syrup.
7. Why would you use specially formulated shortenings and margarine as a substitute for butter?
10. A sweet, rolled-in dough made into many shapes, usually with a sweet filling or topping.
12. For best results times are Danish dough products egg-washed?
13. Which pastry requires a small round piece of dough to be pressed into a larger round piece of dough?
19. What is one kind of dough Coffee cakes, filled coffee cakes, loaf coffee cakes, Danish pretzels, and Danish strip coffee cakes are made from?
21. What is another name for a Danish twist?